volume 39, issue 13, P2979-2993 2005
DOI: 10.1016/j.watres.2005.04.055
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Juan L. Acero, Philippe Piriou, Urs von Gunten

Abstract: Halophenols are often reported as off-flavor causing compounds responsible for medicinal taste and odor episodes in drinking water. To better understand and minimize the formation of 2-bromophenol and 2,6-dibromophenol which have low odor threshold concentrations (OTCs, 30 and 0.5 ng/L, respectively) a kinetic data base for the chlorination and bromination of phenols was established by combination of kinetic measurements and data from literature. Second-order rate constants for the reactions of chloro- and bro…

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